Ingredients

• All-purpose flour - 1 ½ cups
• Baking powder - 1 ½ teaspoons
• Salt - ¼ teaspoon
• Unsalted butter - ½ cup (1 stick), softened
• Granulated sugar - 1 cup
• Large eggs - 2
• Vanilla extract - 2 teaspoons
• Whole milk - ½ cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.

2. 2.

   In a bowl, whisk together flour, baking powder, and salt.

3. 3.

   In a separate large bowl, cream the butter and sugar together until light and fluffy.

4. 4.

   Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

5. 5.

   Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.

6. 6.

   Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

7. 7.

   Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

8. 8.

   Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Facts